HACCP is the acronym of Hazard Analysis Critical Control Point. It is in the simplest words of a system of control, relating to the production of food, which has as its objective the guarantee of hygienic safety and edibility. The HACCP system is therefore a tool aimed at helping FBOs (food business operators) to achieve a higher level of food safety.
Radit also offers a cereal storage monitoring service following the hygienic-sanitary standards of the H.A.C.C.P. system.
Periodic control of the stored goods is to be considered extremely necessary in order to avoid large infestations and to be able to promptly intervene in problems without losing the commercial value of the goods.
There are seven principles on which the development of a HACCP plan is based:
- Identify each hazard to be prevented, eliminated or reduced
- Identify the critical control points (CCP - Critical Control Points) in the phases in which it is possible to prevent, eliminate or reduce a risk
- Establish, for these critical control points, the critical limits that differentiate acceptability from unacceptability
- Establish and enforce effective surveillance procedures at critical control points
- Establish corrective actions if a critical point is not under control (exceeding established critical limits)
- Establish the procedures to be applied regularly to verify the effective functioning of the measures adopted
- Prepare documents and records appropriate to the nature and size of the food business.
The plan must be applicable and applied, aimed at preventing the causes of the occurrence of non-conformities before they occur and must provide for the appropriate corrective actions to minimize risks when, despite the application of preventive measures, a non-conformity occurs.
The main objective is to establish a documented system with which the company is able to demonstrate that it has operated in a way that minimizes risk.
The infestations and risks of contamination are represented by: rodents, flying and crawling insects.
This system is implemented in all areas of the food plant (internal and external): storage warehouse, production area, laboratories, packaging area, offices, external and internal perimeter, electric substation, cells, dryers, cellars, etc.
Our expert and qualified technicians intervene with annual checks, at pre-established intervals using traps, detecting the catches or the damage present in them.
Catches are recorded through our electronic system, in order to have real-time control of infestations. Therefore, our customers can verify the detections of the electronic monitoring whenever necessary, in the appropriate reserved area with the credentials provided by us. The ultimate goal is to identify the nature of the parasites and the most effective intervention to eradicate them.
Radit always up-to-date in the sector, guarantees monitoring in accordance with the law, for total safety.